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1. Pat the chicken thighs dry and season with salt, black pepper, Italian herb seasoning and smoked paprika. Set the Instant Pot to Sauté on high and heat the olive oil.
1.5 lb Boneless skinless chicken thighs,
1 tsp Salt,
0.5 tsp Black pepper,
2 tsp Dried Italian herb seasoning,
0.5 tsp Smoked paprika,
2 tbsp Olive oil
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2. Sear the chicken thighs for 2 to 3 minutes per side until golden, then transfer to a plate.
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3. Add the onion to the pot and sauté for 3 minutes, scraping up browned bits. Stir in the garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
1 piece Yellow onion, diced,
4 clove Garlic,
0.5 cup Oil-packed sun-dried tomatoes, chopped
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4. Pour in the white wine and simmer for 1 to 2 minutes, scraping the bottom thoroughly so nothing sticks and the burn warning is avoided.
0.2 cup Dry white wine
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5. Stir in the rinsed rice and chicken broth and level the rice. Nestle the chicken on top without stirring. Lock the lid, seal the valve, and pressure cook on high for 6 minutes.
1.5 lb Boneless skinless chicken thighs,
1.5 cup Long-grain white rice, rinsed,
1.8 cup Low-sodium chicken broth
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6. Let the pressure release naturally for 8 minutes, then quick release any remaining pressure and open the lid.
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7. Remove the chicken and shred or slice it. Set the pot to Sauté on low, then stir in the heavy cream, spinach and Parmigiano-Reggiano for 2 to 3 minutes until the spinach wilts and the rice turns creamy.
0.5 cup Heavy cream,
4 cup Fresh baby spinach,
0.5 cup Parmigiano-Reggiano, grated
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8. Return the chicken to the pot, stir in the lemon juice, and adjust seasoning. Rest for 5 minutes, then serve topped with fresh basil.
1 tbsp Lemon juice,
0.2 cup Fresh basil (garnish)
